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Summer Quiche Breakfast, Lunch or Dinner Recipe

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This recipe for Summer Quiche Breakfast, Lunch or Dinner is from The Cushman Fillinger Family Cookbook 2016 , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Individual Prepared Pie Crusts (2)
2 eggs
1 oz of Fontina cheese
1/2 cup of Ricotta cheese
1 cloves of garlic
2 oz Cherry Tomatoes
1 Zucchini

they are pretty substantial so they can really feed 4
Directions:
Directions:
Heat oven to 425º
dice the Zucchini to small pieces
Cut the tomatoes into quarters
Cut the Fontina into small pieces
Mince the garlic and smash to paste

Saute zucchini in olive oil, season with salt and pepper till light brown, stirring as it cooks. Add the tomatoes and garlic paste, season with slat and pepper. stirring while cooking for another 2 minutes. Remove from heat.

Crack eggs into a bowl and beat. Stir in the Ricotta Cheese then add the cooked Zucchini/tomato mixture. Season again with salt and pepper. Combine.

put the pie crusts in their tins on a baking sheet and divide the mixture between the two crusts. Then top with the chopped Fontina Cheese.

Place the crusts in the oven baking them for about 20 minutes (or until crusts look brown and the mixture looks cooked completely). Remove from the oven and allow the Quiche to set for 5 minutes before serving.

 

 

 

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